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My review
Christmas Fruitcake
Karen Uffelman
"It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste."
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Ingredients
11 d servings 302 calsOriginal recipe yields 8 servings (1 6-inch round pan)
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Directions
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- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts
Per Serving: 302 calories; 14.8 g fat; 33.3 g carbohydrates; 2.5 g protein; 54 mg cholesterol; 203 mg sodium. Full nutrition
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Reviews
Read all reviews 97111 Ratings
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Most helpful positive review
11/19/2000
My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma requests this one. She loves it. And says that it is better after it sits for a few days. I made her ...
Most helpful critical review
12/23/2012
I guess I'm not sure why this recipe is so popular. I used an egg replacer and it rose fine, but the molasses is so strong that it ruined it for me. It's almost like a strong Boston Brown Brea...
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11/19/2000
My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma requests this one. She loves it. And says that it is better after it sits for a few days. I made her ...
9/30/2007
Karen, thanks for standing up for fruitcake!! Indeed, this is nothing like the heavy brick of fruitcake that comes in a cardboard box. I've found that the best way to get people to try this del...
11/17/2003
The worst thing about this cake, is that it goes so fast. I make this cake every year but now I double it. The first time I made it, I was careful to use the exact fruits the recipe called for...
12/23/2006
Very tasty! This was my first attempt at a fruitcake so I was quite anxious to unvail it and try it after it's 10 weeks of resting. Wow, is it good! I respected the recipe in it's measurements ...
12/20/2001
This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit ...
12/25/2004
I didn't have time 70 days to mature, only 17 days, but the cake came out excellent. My relatives love it. Now I know why the portion is so small, because the cake is so rich! Yum, Yum.
11/22/2006
I make this every year. It is by far the best recipe I have ever found. I can't always find the dried fruit that it calls for and instead use 3/4 c. of what ever mixed dried fruit that I can f...
12/27/2011
I simply LOVE fruitcake and this fruitcake recipe is simply one of the best I have tried! I used dates, dried pineapple, dried mangoes, dried papaya, sultanas, dried cranberries, dried cherries...